Grill and Chill: A Comprehensive Analysis of the Environmental Impacts of Private Household Barbecuing in Germany

Abstract

Rising environmental consciousness has prompted increased scrutiny of the environmental impact of everyday activities, such as barbecuing—a popular summertime activity in Germany. This study aimed to explore the environmental impacts of three grilling techniques, charcoal (including reusable types such as swivel, round, and kettle grills, as well as disposable charcoal grills), gas, and electric grills, utilizing a life cycle assessment (LCA) approach including the manufacturing of grills, consumption of energy sources and grilling ingredients, as well as the end-of-life of the grills. Five impact categories were considered: global warming potential (GWP), acidification potential (AP), eutrophication potential (EP), abiotic depletion potential fossil (ADP), and land use (LU) according to the CML2016 and ReCiPe 2016 methodology. This study found that a barbeque event for four people results in GWP, AP, EP, ADP, and LU values ranging from 18 to 20 kg CO2-eq., 174 to 179 g SO2-eq., 166 to 167 g PO4-eq., 102 to 138 MJ, and 36 to 38 m2 annual crop-eq., respectively, across different types of grills. Furthermore, the ingredients proved to be the most significant contributor, surpassing 70% in all impact categories. Among the three types of grills, the electric grill emerged as the most environmentally friendly, while the disposable grill had the greatest environmental impact across the majority of categories. Lastly, the environmental impacts of varying consumer behaviors were evaluated to potentially assist consumers in adopting more sustainable grilling practices.